(by Shirley McNevich)
2lbs. frozen nugget sized hash browns
1 - 12oz. can Carnation evaporated milk (NOT condensed)
1 - 10.75oz. can Campbell's cream of mushroom soup
1 stick butter (melted)
1 tsp. salt
1/2 tsp. pepper
1 can French's French Fried Onions (more if you wish)
In a large bowl add add evaporated milk, mushroom soup, salt and pepper--stir until mixed. In a separate bowl add hash brown nuggets and melted butter--stir to coat. Add hash brown mixture to soup mixture--stir to combine. Pour the whole mixture into a greased 9 x 13 glass baking dish. Bake at 350 degrees for 30 minutes, remove from oven, sprinkle the french fried onions all over the top, return to oven and bake 30 minutes longer.
